Start pipping "mushrooms' hats" about 3cm/1,5inch big on wax paper, then wet your finger with water and smooth out the pointed edge

Pip "mushrooms' feet" by press and pull up the piping bag. These picks need to be pointed.

Cook them in the lowest heat of your oven until they get a bit golden.I usually cook them in 100C for about an hour.After the meringues are done leave them on wax paper for 5mins in
room temperature (otherwise they'll get stuck and you'll break them
picking them up).

Heat the heavy cream until you see the first bubble. Then add the chopped chocolate.

Stir it until you have a chocolate cream . Optionally you can add a pinch of sea salt, cayenne, or a bit of light oil to make it looks glossy

Collect the "hats" together and add cocoa powder to make them look dirty

Using a toothpick make holes on the back side

Deep them in the melted chocolate

And finally peg, carefully, the feet.

Meringue mushrooms are ready!

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About

Hello! Welcome to the Heartcore side of the web.
I’m Blondie-Vickie and I live in Athens, Greece. I’m 20years old and i'm mother of a baby-girl.
People often ask how I make my creations, so
I started this blog to share with you things I made, tutorials, recipes and other interesting stuff.
If I can make it you can make it too!
I’m also obsessed with art, cooking, painting, sewing, crafting, design, music and my family!
I love blogging and communicating with other crafters. So don’t hesitate to contact me, ask me something or just leave me a comment. I’ll definitely write you back!
Make yourself comfortable and enjoy your visiting here. I hope to come back soon